Lemony Greek Beef And Vegetables

• 1 bunch baby bok choy
• 1 pound ground beef
• 1 tablespoon olive oil
• 5 medium carrots, sliced
• 3 garlic cloves, minced
• 1/4 cup plus 2 tablespoons white wine, divided
• 1 can (15 to 16 ounces) navy beans, rinsed and drained
• 2 tablespoons minced fresh oregano or 2 teaspoons dried
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 cup shredded Parmesan cheese

1. Trim and discard root end of bok choy. Coarsely chop leaves. Cut stalks into 1-in. pieces. Set aside.
2. In a large skillet, cook beef over medium-high heat until no longer pink, breaking into crumbles, 5-7 minutes; drain. Remove from skillet and set aside.
3. In same skillet, heat oil over medium-high heat. Add carrots and bok choy stalks; cook and stir until crisp-tender, 5-7 minutes. Stir in garlic, bok choy leaves and 1/4 cup wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until greens wilt, 3-5 minutes.
4. Stir in ground beef, beans, oregano, salt and enough remaining wine to keep mixture moist. Reduce heat; simmer about 3 minutes. Stir in lemon juice; sprinkle with Parmesan cheese.

baby bok choy, ground beef, olive oil, carrots, garlic, white wine, navy beans, fresh oregano, salt, lemon juice, parmesan cheese

Taken from www.tasteofhome.com/recipes/lemony-greek-beef-and-vegetables/ (may not work)